Sesame-Ginger Noodles with Chicken and Vegetables

Name: Sesame-Ginger Noodles with Chicken and Vegetables
Yield: Makes 4 Servings
Ingredients: Vegetable oil, 2 tablespoons; Shallot, 1, thinly sliced; Skinless, boneless chicken breast halves, ½ lb (250 g), cut crosswise into slices ¼–⅓ inch (6–9 mm) thick; Red pepper flakes, ⅛ teaspoon; Shiitake mushrooms, 3–4 oz (90–120 g) stemmed and sliced; Napa cabbage, 3 cups (9 oz/180 g) thinly sliced (about ¼ head); Fresh cilantro, ¼ cup (⅓ oz/10 g) coarsely chopped; Asian sesame oil, 3 teaspoons; Fresh ginger, 2 tablespoons minced; Gluten-free tamari, 1 tablespoon plus 2 teaspoons; Rice vinegar, 1 tablespoon plus 1 teaspoon; Gluten-free chicken broth, ¼ cup (2 fl oz/60 ml); Kosher salt and freshly ground black pepper; Green onions, 5, thinly sliced; Pad Thai (wide rice) noodles, 8 oz (250 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Wide pad Thai noodles are made from rice and are naturally free of gluten. They offer the perfect texture for a rich, fragrant sauce and a topping of tender chicken breast, crunchy cabbage, and savory shiitakes.

Ingredients

Skinless, boneless chicken breast halves, ½ lb (250 g), cut crosswise into slices ¼–⅓ inch (6–9 mm) thick
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Dinner
Spicy
Gluten-free

Method

In a bowl, mix the chicken, 1 tablespoon of the ginger, 2 teaspoons of the tamari, 1 teaspoon